9/3/2008

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— Matthew @ 11:52 pm

The original is linked above, and here are the instructions for mine, you can compare to see where I made adjustments.

Ingredients:

2 tsp. olive oil

2-3 bunches of asparagus (1-2 lbs) – remove the tips (top 1/2 inch or 1 inch) and set aside for later, remove the bottom 2-3 inches of the stems, and chop the rest into 1/2 inch pieces (I find it’s better to chop the veggies up more finely than most recipes suggest).